Simple Asparagus Chicken Recipe

Russ Myers


The combination of vegetables and chicken make this stir fry dish a pleasurable dining experience.

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4 servings


15 Min


15 Min




1 lb Chicken breast tenders
1 Large egg white
2 Tbs Cornstarch (divided)
2 tsp plus 1 Tbs Soy sauce (divided)
2 tsp Dry sherry
2 lg Carrots (peeled)
1 Green onion with tops
10 oz Frozen asparagus (partially thawed)
1/2 C Low sodium chicken broth
1 tsp Sesame oil
3 Tbs Vegetable oil (divided)
Hot cooked rice

Directions Step-By-Step

Rinse chicken and pat dry with paper towels. Cut each chicken tender crosswise in half. Combine egg white, 1 tablespoon cornstarch, 2 teaspoons soy sauce, and sherry in a large bowl; stir until smooth. Add chicken and toss to coat. Set aside.Slice carrots crosswise into 2 inch pieces. Slice carrot pieces lengthwise, stack slices and cut lengthwise into julienne strips. Cut onion diagonally into 1/2 inch slices. Cut asparagus spears diagonally into 1 1/2 inch pieces. Set aside.Combine broth, remaining 1 tablespoon cornstarch, remaining 1 tablespoon soy sauce, and sesame oil in a cup; stir until smooth. Set aside.Heat the wok over high heat about 1 minute or until hot. Drizzle 2 tablespoons vegetable oil into the wok and heat 30 seconds. Add chicken mixture and stir fry about 4 minutes or until chicken is no longer pink in the center. Remove to medium bowl. Reduce heat to medium Drizzle remaining 1 tablespoon vegetable oil into the wok. Add carrots and stir fry about 3 minutes or until crisp tender. Add asparagus and stir fry 1 minute. Stir cornstarch mixture until smooth and add to the wok. Cook until sauce boils and thickens. Stir in onions, chicken, and any accumulated juices to the wok; heat through.Transfer to a serving dish. Serve with hot cooked rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Heirloom